Pumpkin Pie Pudding
  • 1 15-oz can pumpkin puree
  • ¾ cup nondairy milk
  • ¾ cup firmly packed brown sugar
  • 1 Tbsp cornstarch (I used potato starch)
  • ¼ tsp salt
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  1. Preheat the oven to 350 degrees. Lightly oil four 6-oz ramekins.
  2. In a medium bowl, by hand or using an electric mixer, combine the pumpkin, milk, brown sugar, cornstarch, salt, ginger, cinnamon and vanilla, mixing until smooth. Spoon the pudding into the four cups.
  3. Set the cups in a deep baking dish (I used a 13x9 lasagna pan). Pour water around the cups until it reaches halfway up the sides of the ramekins.
  4. Bake for 30-35 minutes until the top begins to turn golden brown. Remove from oven. Allow to cool uncovered and serve warm or chilled.
Recipe by forkbelly.com at http://forkbelly.com/pumpkin-pie-pudding/